I cooked a batch of baby back ribs Sunday and accidently made a big mistake in my usual 3/1/1 method. After the first 3 hours I opened the egg to put the ribs in foil and discovered I had forgot my drip pan. So the first 3 hours were direct instead of indirect. The ribs were more done than usual at this point so after foiling them I just dropped the temp down 20 degrees lower than usual for the hour in the foil. After defoiling they were actually done, but I gave them a few minutes direct and basted a couple times. They were a little different, but just as good as usual. Maybe even better. I might try doing them that way again sometime for a change. Goes to show theres more than one way to "skin a cat" or roast a pig.